Tofu Boursin - cooking recipe

Ingredients

8 ounces firm tofu, drained and broken into large chunks
1/4 cup vegan mayonnaise
1 tablespoon umeboshi plum paste
1 teaspoon dried basil
1 teaspoon dried marjoram
1/2 teaspoon dried thyme
2 cloves garlic, roasted or 1/2 teaspoon fresh garlic, crushed
1/4 teaspoon pepper (to taste)
1/8 teaspoon ground rosemary

Preparation

Place tofu in a saucepan and cover with water. Bring to a boil, reduce heat, and simmer 5 minutes. Drain well. Chill uncovered in the refrigerator until cool enough to handle.
Crumble tofu into a food processor and add remaining ingredients. Blend until a very thick, smooth paste forms, stopping to scrape down the sides of the work bowl as necessary.
Cover and chill several hours or overnight in order to allow the flavors to blend before serving.
Keeps 5 to 7 days in the refrigerator.